Lemon Meringue Pie Recipe
Fits a 9-inch/24 cm pie dish
Ingredients:
For the pie crust:
-100 grams butter, cubed
-1 egg
-1 ½ cups all-purpose flour
-1 tbsp sugar
-A pinch of salt
For the lemon curd filling:
-4 eggs
-4 egg yolks
-170 ml lemon juice
-1 tbsp lemon zest
-150 grams sugar
-170 grams butter
For the meringue topping:
-4 egg whites
-6 tbsp sugar
Instructions:
For the pie crust:
1) Using a hand/stand mixer, mix butter, sugar, flour and salt together until the mixture is crumbly. Add the egg and mix until big, moist crumbs form.
2) Transfer the mixture to a floured work surface and use a rolling pin to press it to fit a 9 inch/24 cm pie dish.
3) Gently transfer the crust onto the pie dish and press it to its bottom and sides.
4) Pierce the bottom of the crust all over with a fork and freeze for an hour.
5) Line the crust with aluminum foil/parchment paper and spread pie weights on top (you can use designated pie weights or just dry beans). Bake in an oven preheated to 356° F/180° C for 25-30 minutes, or until golden. Let cool completely before filling.
For the lemon curd filling:
1) Place a heat-resistant bowl over a pot of boiling water. Place the eggs, egg yolks, lemon juice, lemon zest and sugar in the bowl and stir until combined.
2) Stir in the butter, cut into small cubes, and stir for about 10 minutes, until mixture is thick.
3) Transfer the mixture into the baked pie crust and bake in an oven preheated to 356° F/180° C for 5-7 minutes. Let cool completely before topping with the meringue.
For the meringue topping:
1) Using a stand/hand mixer, whip egg whites for 4-5 minutes, until medium peaks form. Add sugar gradually and continue whipping until stiff peaks form.
2) Evenly spread the meringue onto the cooled lemon pie.
3) Bake in an oven preheated to 356° F/180° C for 8-10 minutes, or until golden brown.
4) Store the pie in the refrigerator in a sealed container for up to a week.
